BEEF, CABBAGE AND TOMATO SOUP

BEEF, CABBAGE AND TOMATO SOUP image

Number Of Ingredients 15

1 pound 93 percent lean ground beef
1 cup diced onion
6 cups defatted low-sodium beef broth, preferably homemade
1 can (16 ounces) whole tomatoes, chopped, juice included
2 tablespoons tomato ketchup
4 cups coarsely chopped cabbage
1½ cups thinly sliced carrots
½ teaspoon salt
½ teaspoon fresh-ground black pepper
½ teaspoon crumbled dried basil
½ teaspoon crumbled dried oregano
1 small bay leaf
¼ teaspoon crumbled dried thyme
¼ teaspoon celery seeds
½ cup long-grain white rice

Steps:

Spray the bottom of a large saucepan with vegetable oil. Over medium-high heat, cook ground beef and onion for about 5 minutes, or until the meat has lost its pink color, using the edge of a plastic spoon or spatula to break up the beef as it cooks. Pour off any accumulated fat. Add the beef broth and the remaining ingredients except for the rice, and bring to a boil. Reduce the heat to low, cover and simmer gently for 40 minutes. Add the rice and simmer for 20 minutes more, until the rice is cooked. Remove the bay leaf and serve. Makes 3 quarts. LeanNotes: Ground all-white-meat turkey may be substituted for the ground beef. Use chicken or turkey broth for the beef broth. Nutrition values per 1½-cup serving: 124 calories(17.1 percent from fat), 2.4 g fat (0.9 g saturated), 16.9 g carbohydrates, 2.3 g fiber, 9.6 g protein, 12.3 mg cholesterol, 840 mg sodium. SaltSense: Omitting the added salt reduces the sodium per serving to 696 mg. Using no-salt-added beef broth further reduces the sodium per serving to 80 mg.